Easy Halibut Veracruz
Ingredients
2
skinless halibut fillets (about 6 oz. each)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
1
jalapeño pepper, seeded and finely chopped
1 tbsp.
chopped pitted green olives
2 tsp.
drained capers
1 tsp.
ground cumin
16 oz.
Kowalski's Signature Fresh Pomodoro Pasta Sauce (from the Dairy Department)
1 ½ tbsp.
Kowalski's Signature Freshly Squeezed Orange Juice
- garnishes, to taste: chopped fresh cilantro and freshly grated orange zest (optional)
Directions
- Preheat oven to 400°.
- Lightly season fish with salt and pepper.
- Place fish in an 8" or 9" square glass baking dish coated with 1 tsp. olive oil; set aside.
- In a large nonstick skillet, heat 2 tsp. oil over medium-high heat.
- Add jalapeño; sauté for 3 min.
- Add olives, capers and cumin; sauté for 1 min.
- Stir in sauce and orange juice; bring to a boil.
- Reduce heat; simmer until slightly thick (about 3 min.).
- Pour tomato mixture over fish; bake in preheated oven until fish flakes easily with a fork (about 15 min.).
- Garnish with cilantro and orange zest; serve immediately.
